The Perfect 16" Pizza from Start to Finish | 72-Hour Cold Fermented Dough

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If you love watching pizza come together from start to finish, this one is for you.

In this video, I take a 72-hour cold fermented dough ball and walk through my complete process for making a 16" East Coast-style pizza at home. You'll see the dough stretched by hand, the crust brushed with olive oil, homemade pizza sauce applied, three different cheeses layered on, and the entire bake from launch to finished pie.

Watch as the pizza bakes on my custom pizza steel, gets rotated for an even bake, finishes on a screen, and then receives the final touches: olive oil on the crust and a generous grating of Pecorino Romano before slicing.

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